I am sharing a recipe for spaghetti and meatballs. The cook comments “This authentic spaghetti and meatballs recipe is made with fresh oregano and parsley. Because the meatballs are cooked in the sauce, they are tender and savory.”
The second recipe I chose is for Lemon Poppy Seed Pound Cake.

Out Of This World Spaghetti and Meatballs
3 tablespoons olive oil
3 / 4 cup chopped onion
4 cloves garlic, minced
2 (16 ounce) cans crushed tomatoes
3 (6 ounce) cans tomato paste
1 cup water
1 / 2 cup sugar
1 / 4 cup chopped fresh oregano, divided
1 dried bay leaf
Salt and pepper to taste
1 pound ground round
1 / 2 cup Italian seasoned bread crumbs
1 / 4 cup chopped fresh parsley
2 eggs, lightly beaten
1 / 2 cup grated Parmesan cheese
1 (16 ounce) package uncooked spaghetti
Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, half the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs and cheese. Season with salt and pepper. Roll into 1-inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).
Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.

Lemon Poppy Seed Pound Cake
3 cups all-purpose flour, plus extra for dusting
2 sticks (1 cup) butter, softened
2 1 / 2 cups granulated sugar
5 eggs
2 teaspoons lemon extract
1 teaspoon baking powder
1 / 4 teaspoon salt
1 cup milk
2 tablespoons poppy seeds
Zest of 1 lemon
Confectioners’ sugar for sprinkling
Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with cooking spray and lightly dust with flour.
In a large bowl with an electric mixer, beat butter and granulated sugar until fluffy. Add eggs and lemon extract and mix until creamy.
In a medium bowl, combine flour, baking powder, and salt; mix well. Gradually beat flour mixture into lemon mixture, alternating it with milk, until batter is smooth. Stir in poppy seeds and lemon zest. Pour batter into pan.
Bake 65 to 70 minutes, or until a toothpick inserted in cake comes out clean. Let cool 20 minutes, then invert onto a wire rack to cool completely.
Sprinkle with confectioners’ sugar.

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